Generally when we plan for any major meal, we select a main dish, an entree, something that will be the star of the show, something to dazzle the senses of the guests, a dish that will set the theme for the table. If the menu is Indian, the entree could be one of several tantalizing rice dishes, or a wonderful korma or a finger licking-good makhanwala dish. You could have wonderful pasta dishes that adorn the center of the goodie table. But, in all the adoration for these main dishes, the ubiquitous, necessary side dishes are almost always forgotten. They are made with regularity, enough care is put into their preparation so that they do not spoil the meal, but I don't think they ever get the appreciation that they deserve. After all, its these chutneys, sauces, raitas and side vegetables that enhance the flavour of the entree or can even save the day, if disaster strikes the main attraction !
So today's ode is to the wonderful array of side dishes that any cook would gladly have in his/her recipe collection - Gojjus or chutneys.
I love gojjus, the ones that I have had till now have always had a wonderful balance of tartness and sweetness, which makes them suitable with bread, dosas, chapaties and even rice ! I got this recipe of raw mango gojju from my mom. She made it quite frequently when mangoes were in season. Unlike in the US where you can generally get mangoes all round the year, we would have to impatiently wait for the mango season in India. That was the time when mangoes of all shapes, colours and ripeness levels could be seen on every nook, corner and stall.
Made with sour mangoes and fresh succulent coconut, this side dish is worthy of any Indian menu.
Maavinkaayi Gojju / Raw Mango Gojju
Ingredients:
1/2 raw mango
1/2 C fresh coconut, grated.
(you can also use frozen coconut, just thaw and warm in the microwave before grinding)
2 green chillies
1/2 inch fresh ginger (optional)
1 tsp salt (or to taste)
1/2 tsp sugar
For tempering:
1 tsp canola oil
1 tsp urad dal
1 tsp black mustard seeds
2 -3 curry leaves
generous pinch of asafoetida
Method:
1. Peel the raw mango and dice into small pieces
2. Grind to a coarse paste along with the coconut, green chillies, ginger (if using), salt and sugar.
3. Transfer the gojju into a serving bowl.
4. For the tempering, heat the oil in a small wok, add the urad dal and the mustard seeds. Fry until the urad dals turns golden brown and the mustard seeds splutter. Add the curry leaves. Take off from heat, add the asafoetida and mix well.
5. Pour the tempering over the gojju and mix well.
This gojju makes a delicious accompaniment to various dishes such as idlis, dosas, even chapaties, bread and rice. With few ingredients and uncomplicated steps, you will have a
dish that you can easily whip up ! Try it !!
Saturday, April 05, 2008
Friday, March 21, 2008
Green Thumb Series : Spring is in the air !
Its Springtime and you can tell ! Longer days, kids and parents alike, enjoying the outdoors, garden centers doing brisk business and gardeners giddy with the prospect of another season of puttering about in the soil, with thoughts of perennials, herb and vegetable gardens and such !!
Although I have been late in climbing aboard this wagon, the bug has definitely bitten me. Don't get me wrong...I have always loved plants and gardening, but never before had I been presented with such an array of goodies to help the novice gardener ! I browsed the internet for all things 'garden', local gardening centers got a visit or two :) Armed with a little knowledge and a willingness to spend a little, I made a couple of purchases and have set them into the soil !
Here are a few things that I am hoping will take root in my garden !!
Strawberries : Spring and summer always mean that the groceries will be displaying their freshest produce , vegetables and fruits alike. Red,luscious strawberries with the tantalizing green stems are an all time favourite allure. Although there are several mouth watering recipes readily available all over the web, this fruit is remarkably well adapted to be eaten right off the plant !(make sure, its washed though). So with these thoughts, I decided to go ahead and plant a few strawberries in my own backyard..Since I read that strawberries can do quite well in containers, I bought two window boxes, placed coffee filters over the holes and filled them with MiracleGro potting soil. I had soaked the strawberry roots in water for about an hour. As per the instructions, I placed the crown of the strawberry plant just below soil level and watered the boxes thoroughly. I also worked in some coffee grounds (courtesy: Starbucks) into the soil before planting.
Needless to say, the plants seem to be doing well and have thrown up leaves.
The variety that I got were Ozark Everbearing strawberries.
I am supposed to pinch of all flowers that the plants bear until the 1st of July. Any blossoms setting after that date will be allowed to develop into fruits( Yummy ) ...so watch this space for further developments !!!!
Blueberries : I love blueberries: the colour, the
taste, the cuteness( oh they are cute little bursts of sweetness and sunshine, don't you think ? ) And blueberries are easy to grow at home...they need good soil and regular watering and a little TLC :) and you are sure to get the fruits of your labour or so I have been assured by the numerous articles that I read !
So I went ahead and got myself a blueberry plant...its still a small plant..got it in a 4 inch pot ..I am sure it will take another year or so before it starts fruiting well, but nothing is rewarded like a little patience, right ?
Beauty of Moscow Lilac : Lilacs are considered to be one of the most beautiful and aromatic flowers that can be grown. I chanced upon a description of the beautiful blooms, heady aroma and enduring colour of this particular lilac hybrid and I was Sold ! I ordered the plant the next day !! I am hoping that I will not have to wait too long to experience the joy that these blooms will provide, although I am happy to observe that the dormant plant that I got from the online nursery seems to be thriving in its sunny spot in my front yard. Several healthy green leaves have sprouted from each of its tiny branches and seems to be just a matter of time and a little attention !
I would love to hear what you have planted in your garden space this spring. I could always use more information and motivation from other gardeners, experienced or otherwise ! Happy Gardening and may the grass always be greener on your side of the fence :-D
Although I have been late in climbing aboard this wagon, the bug has definitely bitten me. Don't get me wrong...I have always loved plants and gardening, but never before had I been presented with such an array of goodies to help the novice gardener ! I browsed the internet for all things 'garden', local gardening centers got a visit or two :) Armed with a little knowledge and a willingness to spend a little, I made a couple of purchases and have set them into the soil !
Here are a few things that I am hoping will take root in my garden !!
Strawberries : Spring and summer always mean that the groceries will be displaying their freshest produce , vegetables and fruits alike. Red,luscious strawberries with the tantalizing green stems are an all time favourite allure. Although there are several mouth watering recipes readily available all over the web, this fruit is remarkably well adapted to be eaten right off the plant !(make sure, its washed though). So with these thoughts, I decided to go ahead and plant a few strawberries in my own backyard..Since I read that strawberries can do quite well in containers, I bought two window boxes, placed coffee filters over the holes and filled them with MiracleGro potting soil. I had soaked the strawberry roots in water for about an hour. As per the instructions, I placed the crown of the strawberry plant just below soil level and watered the boxes thoroughly. I also worked in some coffee grounds (courtesy: Starbucks) into the soil before planting.Needless to say, the plants seem to be doing well and have thrown up leaves.
The variety that I got were Ozark Everbearing strawberries.
I am supposed to pinch of all flowers that the plants bear until the 1st of July. Any blossoms setting after that date will be allowed to develop into fruits( Yummy ) ...so watch this space for further developments !!!!
Blueberries : I love blueberries: the colour, the
taste, the cuteness( oh they are cute little bursts of sweetness and sunshine, don't you think ? ) And blueberries are easy to grow at home...they need good soil and regular watering and a little TLC :) and you are sure to get the fruits of your labour or so I have been assured by the numerous articles that I read !
So I went ahead and got myself a blueberry plant...its still a small plant..got it in a 4 inch pot ..I am sure it will take another year or so before it starts fruiting well, but nothing is rewarded like a little patience, right ?
Beauty of Moscow Lilac : Lilacs are considered to be one of the most beautiful and aromatic flowers that can be grown. I chanced upon a description of the beautiful blooms, heady aroma and enduring colour of this particular lilac hybrid and I was Sold ! I ordered the plant the next day !! I am hoping that I will not have to wait too long to experience the joy that these blooms will provide, although I am happy to observe that the dormant plant that I got from the online nursery seems to be thriving in its sunny spot in my front yard. Several healthy green leaves have sprouted from each of its tiny branches and seems to be just a matter of time and a little attention !
I would love to hear what you have planted in your garden space this spring. I could always use more information and motivation from other gardeners, experienced or otherwise ! Happy Gardening and may the grass always be greener on your side of the fence :-D
Tuesday, March 18, 2008
Cucumber Tellavu and Carrot Chutney
It wouldn't be a surprise if I say that while growing up, my family consumed a whole lot of rice in the form of different kinds of bhaaths (spicy rice preparations), idlis and dosas.
My mother made delicious dosas and idlis. Whether crisp masala dosas with spicy potato filling or soft fluffy urad- rice dosas, enjoyed with a savoury chutney, she had a variety of recipes at hand and could whip up something when her hungry kids demanded appeasement !
One type of dosas that she would make were the tellavus. This name is uniquely Havyak. I do not know if other dosa experts use this terminology, but this was a common preparation at my house and at my relatives'. Probably Neer dosa would be the nearest cousin to the tellavus. These dosas are very thin dosas and are almost lace-like in texture. They can be paired up with any kind of chutney. TH likes to have his tellavus sometimes with a little maple syrup and ghee and it tastes delicious :) Little P also likes to munch on pieces of tellavu.
This is a great breakfast or evening snack item. The batter does not need to be fermented, so its quicker to prepare than standard dosas using urad dal.
The batter stays quite well in the fridge for up to a week.
I prepare this frequently and the last time I paired it up with carrot chutney.
Cucumber Tellavu :
Servings: Makes about 10 medium tellavus
Ingredients:
2 C rice
2 C chopped cucumber
1/2 C fresh or frozen coconut
1 tsp salt
Method:
1. Soak the rice for 3-4 hours.
2. Grind the rice along with coconut and cucumber until very fine.
You might need to do this in batches.
3. The consistency of the batter should be almost like buttermilk.
You should be able to pour it out of a ladle very easily.
4. Add the salt and mix well.
5. Heat a non stick griddle until sizzling and grease it with a cooking spray.
6. Pour a ladleful of the batter onto the griddle.
7. You will not be able to spread the batter around. If you need to make a bigger tellavu,
just pour the batter slowly in concentric circles.
8. Cover the tellavu with a lid and let one side cook until golden brown.
(I discovered that the tellavu cooks better when covered.)
9. Flip the tellavu onto its other side and cook for about another 2 minutes.
If the griddle is well greased, you should have no problems in flipping the tellavus.
Another tip that I read that you rub a cut onion onto the griddle before pouring the batter. This technique works well too.
Continue making tellavus in this way and then enjoy them with your favourite chutney.
Carrot Chutney:
Source: Tarla Dalal
Servings: 4 -5
I adapted this recipe from a Tarla Dalal recipe that I had read a few years back.
This chutney tastes really good with chapaties, dosas and idlis. The fact that you are eating healthy carrots is an added benefit too :)
Ingredients:
1 C shredded carrots
4 tbsp peanuts
1 tsp mustard seeds
1 tbsp coriander seeds
5 curry leaves
2-3 red chillies (or according to taste)
2 tsp salt ( or to taste )
pinch of asafoetida.
1 tsp canola oil ( or any oil of your choice)
small piece of tamarind soaked in water.
Method:
1. Heat the oil in a small pan and add the mustard seeds and coriander seeds. When the mustard starts sputtering, add the asafoetida and the curry leaves.
2. Add the peanuts and fry until the peanuts are golden brown.
3. Add the red chillies.
4. Add the shredded carrots and mix well and stir fry, stirring occassionally, until the carrots lose their raw smell.
5. Remove from heat and cool.
6. Blend the carrot mixture along with the tamarind water and salt until desired consistency is reached. Add a little water if chutney is too thick.
Result:
The tellavus have a subtle taste of the cucumber and go very well with any kind of savoury side dish, be it chutney or sambhar. The carrot chutney on the other hand can be made as spicy as you like it, it has a hint of a sweetness from the carrots and a little tang from the tamarind. It is a perfect companion to the tellavu. Needless to say these items have become a hit at my kitchen and hopefully will find a permanent place in yours too !
My mother made delicious dosas and idlis. Whether crisp masala dosas with spicy potato filling or soft fluffy urad- rice dosas, enjoyed with a savoury chutney, she had a variety of recipes at hand and could whip up something when her hungry kids demanded appeasement !
One type of dosas that she would make were the tellavus. This name is uniquely Havyak. I do not know if other dosa experts use this terminology, but this was a common preparation at my house and at my relatives'. Probably Neer dosa would be the nearest cousin to the tellavus. These dosas are very thin dosas and are almost lace-like in texture. They can be paired up with any kind of chutney. TH likes to have his tellavus sometimes with a little maple syrup and ghee and it tastes delicious :) Little P also likes to munch on pieces of tellavu.
This is a great breakfast or evening snack item. The batter does not need to be fermented, so its quicker to prepare than standard dosas using urad dal.
The batter stays quite well in the fridge for up to a week.
I prepare this frequently and the last time I paired it up with carrot chutney.
Cucumber Tellavu :
Servings: Makes about 10 medium tellavus
Ingredients:
2 C rice
2 C chopped cucumber
1/2 C fresh or frozen coconut
1 tsp salt
Method:
1. Soak the rice for 3-4 hours.
2. Grind the rice along with coconut and cucumber until very fine.
You might need to do this in batches.
3. The consistency of the batter should be almost like buttermilk.
You should be able to pour it out of a ladle very easily.
4. Add the salt and mix well.
5. Heat a non stick griddle until sizzling and grease it with a cooking spray.
6. Pour a ladleful of the batter onto the griddle.
7. You will not be able to spread the batter around. If you need to make a bigger tellavu,
just pour the batter slowly in concentric circles.
8. Cover the tellavu with a lid and let one side cook until golden brown.
(I discovered that the tellavu cooks better when covered.)
9. Flip the tellavu onto its other side and cook for about another 2 minutes.
If the griddle is well greased, you should have no problems in flipping the tellavus.
Another tip that I read that you rub a cut onion onto the griddle before pouring the batter. This technique works well too.
Continue making tellavus in this way and then enjoy them with your favourite chutney.
Carrot Chutney:
Source: Tarla Dalal
Servings: 4 -5
I adapted this recipe from a Tarla Dalal recipe that I had read a few years back.
This chutney tastes really good with chapaties, dosas and idlis. The fact that you are eating healthy carrots is an added benefit too :)
Ingredients:
1 C shredded carrots
4 tbsp peanuts
1 tsp mustard seeds
1 tbsp coriander seeds
5 curry leaves
2-3 red chillies (or according to taste)
2 tsp salt ( or to taste )
pinch of asafoetida.
1 tsp canola oil ( or any oil of your choice)
small piece of tamarind soaked in water.
Method:
1. Heat the oil in a small pan and add the mustard seeds and coriander seeds. When the mustard starts sputtering, add the asafoetida and the curry leaves.
2. Add the peanuts and fry until the peanuts are golden brown.
3. Add the red chillies.
4. Add the shredded carrots and mix well and stir fry, stirring occassionally, until the carrots lose their raw smell.
5. Remove from heat and cool.
6. Blend the carrot mixture along with the tamarind water and salt until desired consistency is reached. Add a little water if chutney is too thick.
Result:
The tellavus have a subtle taste of the cucumber and go very well with any kind of savoury side dish, be it chutney or sambhar. The carrot chutney on the other hand can be made as spicy as you like it, it has a hint of a sweetness from the carrots and a little tang from the tamarind. It is a perfect companion to the tellavu. Needless to say these items have become a hit at my kitchen and hopefully will find a permanent place in yours too !
Wednesday, February 27, 2008
A Valentine's Day Surprise
The romantics of the world celebrated Valentine's Day a couple of weeks ago. The cynics would rather call it Hallmarks Day or Flowershop Day or even Hershey's Day because of the volume of sales for cards, flowers and chocolates on this particular day !
But cynicism aside, no woman that I know would refuse a gift of flowers (or chocolates for that matter :P). There is something about the freshness of flowers, the colour and warmth and exuberance that seems to seep into the very air surrounding fresh flowers !
TH and I do not celebrate Valentine's particularly. We do exchange e-cards when we remember and try and get a nice meal, usually at home. So imagine my surprise when the bell rang and I discovered that the UPS delivery guy had dropped off a rectangular box at my doorstop. As far as I knew, we were not expecting any deliveries and I was a little flummoxed. I ripped open the box, (oh yes, I am a very curious person...I cannot wait to open any boxes ! ), I saw that it was addressed to me :) (Thankfully !! else I would have had some explaining to do when TH came home )
Inside was a bunch of assorted colourful tulips, glass vase and all ! The card said that TH had ordered tulips for me and had arranged to have them delivered !!!
Surprise Surprise :) It was a very sweet gesture and I loved it !
Then in order to have something in return, I decided to have a fancier meal than we usually have ! I made sprouts curry, made with sprouted moth and whole moong. Paired it up with store bought masala naan. I made my favourite black bean corn salad as a side.
Dessert was Protein Rich chocolate mousse ! Protein rich, you ask ? Read on !
By the time TH came home, dinner was ready, the house was clean and neat (as neat as it can be with a mischievous toddler in the house) and was smelling fresh and pleasant, due to generous squirts of room freshener !
Dinner was a success and all three of us had a nice time around the dining table !
And so ended this years Valentine's at our house !
Black Bean Corn Salad
Servings - 4 to 6
( Dinner plate on Valentine's Day 2008 - Masala Naan, Sprouts curry and Jicama Black bean corn salad )
Ingredients:
1 can black beans
3/4 C corn (Fresh or Frozen)
1/2 C onion (diced)
1/2 medium sized jicama (diced)
chopped coriander
Dressing:
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp spicy prepared mustard
1 tsp cumin powder
salt and pepper to taste
red chili flakes to taste (optional)
Method:
1. If using fresh corn, boil it until tender but not mushy. It should retain its shape.
If using frozen corn, then thaw to room temperature and drain all water. (I put it in the microwave for about a minute and its ready to use)
2. Mix with the remaining salad ingredients in a bowl. Reserve the coriander for later.
3. Mix all the dressing ingredients in another bowl and whisk until incorporated. Taste and add more salt and pepper, if required.
4. Pour dressing over the bean mixture and mix thoroughly. Sprinkle chopped coriander.
5. Cover and refrigerate until time to serve.
The salad can be served cold or warm. If you prefer it warm, then just cover it until its time to serve. This is a hearty, filling salad and has tons of fiber and protein.
If jicama is not available, diced cucumber can be added for crunch. But if it is available, I would recommend using the crunchy sweet root for a delicious difference !
Tofu Chocolate Mousse
Servings: 6
Ingredients:
1 packet silken tofu ( like the Mori-Nu brand for desserts and entrees)
3 oz semisweet or dark chocolate
1/2 C unsweetened cocoa powder
2 tbsp pure maple syrup
1/3 C sugar (more or less according to preference)
1 tsp vanilla extract
Method:
1. Puree the tofu in a blender until smooth. Add a couple of tablespoons of milk if required.
2. Combine chocolate chips, cocoa powder, sugar and maple syrup in a bowl. Place over another smaller bowl container simmering water and stir until chocolate chips melt.
3. Then remove off the heat and stir in vanilla extract. Mix thoroughly until no lumps remain.
4. Add chocolate mixture to the blender and blend again until well combined. You might need to scrape down the sides several times to ensure that no white streaks remain in the mousse.
5. Pour into several ramekins or serving glasses and refrigerate until ready to serve.
6. Garnish with whipped cream and chocolate shavings or chopped nuts and enjoy !
The mousse was creamy and rich and sweet and delicious !
The taste of tofu was a little discernible but wasn't odd in any way and did not mar the taste of the mousse. If you have an unused block of tofu, then this recipe is a must try !
But cynicism aside, no woman that I know would refuse a gift of flowers (or chocolates for that matter :P). There is something about the freshness of flowers, the colour and warmth and exuberance that seems to seep into the very air surrounding fresh flowers !
TH and I do not celebrate Valentine's particularly. We do exchange e-cards when we remember and try and get a nice meal, usually at home. So imagine my surprise when the bell rang and I discovered that the UPS delivery guy had dropped off a rectangular box at my doorstop. As far as I knew, we were not expecting any deliveries and I was a little flummoxed. I ripped open the box, (oh yes, I am a very curious person...I cannot wait to open any boxes ! ), I saw that it was addressed to me :) (Thankfully !! else I would have had some explaining to do when TH came home )
Inside was a bunch of assorted colourful tulips, glass vase and all ! The card said that TH had ordered tulips for me and had arranged to have them delivered !!!
Surprise Surprise :) It was a very sweet gesture and I loved it !
Then in order to have something in return, I decided to have a fancier meal than we usually have ! I made sprouts curry, made with sprouted moth and whole moong. Paired it up with store bought masala naan. I made my favourite black bean corn salad as a side.
Dessert was Protein Rich chocolate mousse ! Protein rich, you ask ? Read on !
By the time TH came home, dinner was ready, the house was clean and neat (as neat as it can be with a mischievous toddler in the house) and was smelling fresh and pleasant, due to generous squirts of room freshener !
Dinner was a success and all three of us had a nice time around the dining table !
And so ended this years Valentine's at our house !
Black Bean Corn Salad
Servings - 4 to 6
( Dinner plate on Valentine's Day 2008 - Masala Naan, Sprouts curry and Jicama Black bean corn salad )Ingredients:
1 can black beans
3/4 C corn (Fresh or Frozen)
1/2 C onion (diced)
1/2 medium sized jicama (diced)
chopped coriander
Dressing:
3 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp spicy prepared mustard
1 tsp cumin powder
salt and pepper to taste
red chili flakes to taste (optional)
Method:
1. If using fresh corn, boil it until tender but not mushy. It should retain its shape.
If using frozen corn, then thaw to room temperature and drain all water. (I put it in the microwave for about a minute and its ready to use)
2. Mix with the remaining salad ingredients in a bowl. Reserve the coriander for later.
3. Mix all the dressing ingredients in another bowl and whisk until incorporated. Taste and add more salt and pepper, if required.
4. Pour dressing over the bean mixture and mix thoroughly. Sprinkle chopped coriander.
5. Cover and refrigerate until time to serve.
The salad can be served cold or warm. If you prefer it warm, then just cover it until its time to serve. This is a hearty, filling salad and has tons of fiber and protein.
If jicama is not available, diced cucumber can be added for crunch. But if it is available, I would recommend using the crunchy sweet root for a delicious difference !
Tofu Chocolate Mousse
Servings: 6
Ingredients:
1 packet silken tofu ( like the Mori-Nu brand for desserts and entrees)
3 oz semisweet or dark chocolate
1/2 C unsweetened cocoa powder
2 tbsp pure maple syrup
1/3 C sugar (more or less according to preference)
1 tsp vanilla extract
Method:
1. Puree the tofu in a blender until smooth. Add a couple of tablespoons of milk if required.
2. Combine chocolate chips, cocoa powder, sugar and maple syrup in a bowl. Place over another smaller bowl container simmering water and stir until chocolate chips melt.
3. Then remove off the heat and stir in vanilla extract. Mix thoroughly until no lumps remain.
4. Add chocolate mixture to the blender and blend again until well combined. You might need to scrape down the sides several times to ensure that no white streaks remain in the mousse.
5. Pour into several ramekins or serving glasses and refrigerate until ready to serve.
6. Garnish with whipped cream and chocolate shavings or chopped nuts and enjoy !
The mousse was creamy and rich and sweet and delicious !
The taste of tofu was a little discernible but wasn't odd in any way and did not mar the taste of the mousse. If you have an unused block of tofu, then this recipe is a must try !
Sunday, February 10, 2008
An Evening in Frisco
As evenings went, there wasn't anything extra special about this one..It had been an ordinary day replete with the usual chores and toddler management experiences at my end :D ..Nothing worth celebrating or making a fuss about, really..But if you get down to it,almost every day is like that, isn't it ? Except for the occasional birthday or a festival..But why wait for a day circled on a calendar to bring out the special china or do something nice and special with your family ? I think we should try and celebrate every day for what it is worth ! Doesn't have to be extravagant or anything that requires a lot of advance planning..Sometimes all it takes for a day to be special are simple touches..like maybe a special meal with all the family members present, gathering everyone and taking spontaneous pictures, sitting together and playing board games (any games, for that matter !) and talking and laughing !!
Its true that we remember the big bashes for a long time, big gatherings, lot of people, rich food...they are the big pearls that adorn the golden chain of life..but the other moments,spent in the warm company of close family, where you feel safe and loved and contented, these are the moments that make the strands of that golden chain!
TH and I decided to make such memories for ourselves and our toddler P. We decided to
have a small celebration on account of P's 18 month birthday :)
I baked a cake from this recipe..It turned out great..although I made modifications to substitute the eggs..Along with the cake, I also made an easy savoury snack..no drum rolls needed here ...A snack made with puffed rice and grated carrots might not sound very appetizing , but once you eat it..you will be tempted to make it every day !
Healthy, easy to put together, delicious ! What else could I want from a snack !
Healthy Puffed Rice Snack
Ingredients:
2 C plain puffed rice
3/4 C grated carrot
1/2 onion, diced small
finely chopped coriander
1 small tomato, diced (optional)
cayenne pepper and salt to taste (very little salt is needed)
Tempering:
1 tsp canola oil
1 tsp mustard
1 tsp coriander seeds
1/4 C unsalted peanuts
pinch of asafoetida
Method:
1. Take a wide mouthed bowl and put in the puffed rice, carrots, onion, tomato, cayenne pepper and salt. Add a little sugar (optional). Mix well.
2. Prepare tempering by heating the oil and then adding the mustard, coriander seeds and peanuts. Once the mustard seeds start sputtering, switch off the heat and add the
asafoetida.
3. Add the tempering to the puffed rice mixture. Mix well.
4. Garnish with the chopped coriander.
This dish is best eaten fresh. The puffed rice tends to get soggy if kept too long.
Variations:
The same snack can be made by substituting puffed rice with puffed wheat or even
cheerios or any combination of the three.
For added crunch and colour, sprouts or even boiled corn will be a nice touch.
Enjoy and Hope you make good memories for yourselves today :-)
Its true that we remember the big bashes for a long time, big gatherings, lot of people, rich food...they are the big pearls that adorn the golden chain of life..but the other moments,spent in the warm company of close family, where you feel safe and loved and contented, these are the moments that make the strands of that golden chain!
TH and I decided to make such memories for ourselves and our toddler P. We decided to
have a small celebration on account of P's 18 month birthday :)
I baked a cake from this recipe..It turned out great..although I made modifications to substitute the eggs..Along with the cake, I also made an easy savoury snack..no drum rolls needed here ...A snack made with puffed rice and grated carrots might not sound very appetizing , but once you eat it..you will be tempted to make it every day !
Healthy, easy to put together, delicious ! What else could I want from a snack !
Healthy Puffed Rice Snack
Ingredients:
2 C plain puffed rice
3/4 C grated carrot
1/2 onion, diced small
finely chopped coriander
1 small tomato, diced (optional)
cayenne pepper and salt to taste (very little salt is needed)
Tempering:
1 tsp canola oil
1 tsp mustard
1 tsp coriander seeds
1/4 C unsalted peanuts
pinch of asafoetida
Method:
1. Take a wide mouthed bowl and put in the puffed rice, carrots, onion, tomato, cayenne pepper and salt. Add a little sugar (optional). Mix well.
2. Prepare tempering by heating the oil and then adding the mustard, coriander seeds and peanuts. Once the mustard seeds start sputtering, switch off the heat and add the
asafoetida.
3. Add the tempering to the puffed rice mixture. Mix well.
4. Garnish with the chopped coriander.
This dish is best eaten fresh. The puffed rice tends to get soggy if kept too long.
Variations:
The same snack can be made by substituting puffed rice with puffed wheat or even
cheerios or any combination of the three.
For added crunch and colour, sprouts or even boiled corn will be a nice touch.
Enjoy and Hope you make good memories for yourselves today :-)
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